Zucchini Spinach Frittata with Feta

A juicy frittata made with eggs, zucchini and baby spinach, flavored with savory feta. Cut into pieces, it stays tasty even when cold and doesn't get soggy in the lunchbox.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 4 pc Eggs
• 150 g Zucchini
• 100 g Baby spinach
• 80 g Feta
• 1 pc small onion
• 100 g cherry tomatoes
• 0.5 bunch parsley, chopped
• 1 tbsp cooking oil
• salt
• pepper

Method

1. Peel the onion and finely dice it, wash the zucchini and cut into small cubes, halve the cherry tomatoes.
2. Heat the cooking oil in an ovenproof pan with a lid over medium heat, sauté the onion and zucchini in it for 5 minutes.
3. Add the spinach and let it wilt, then season with salt and pepper.
4. Whisk the eggs in a bowl, season with salt, pepper and the chopped parsley, and pour over the vegetables.
5. Crumble the feta and distribute it along with the tomato halves over the egg mixture.
6. Cover the pan and let it set over low heat for about 10 minutes, until the surface is almost firm.
7. Let the frittata cool, cut into pieces and pack for the lunchbox.